December 22, 2009

We marked the solstice with colcannon.  An Irish dish–albeit loosely interpreted–somehow seemed suitable for the shortest day of the year, since the Irish strike me as folks who know a thing or two about darkness.


  • 5-6 medium red potatoes
  • 1 turnip
  • 1/2 rutabaga
  • 1/2 head cabbage, cut into strips
  • 1/2 bunch kale, cut into strips
  • 1 medium leek, finely chopped
  • 1 medium onion, chopped
  • 2/3 cup buttermilk or kefir
  • 1/2 teaspoon crushed cumin seeds
  • salt and pepper to taste
  1. Cook the potatoes, parsnip, and rutabaga in a pot of boiling water until soft.
  2. Drain; mash with buttermilk and a touch of salt.
  3. In a separate pot, saute the onion for 2-3 minutes.  Add the cabbage, kale, salt, pepper, and a splash of water; steam on low heat for 10 minutes.
  4. Toss in the leek and cumin; cook for another 2 minutes.

Now, you can simply serve the cabbage+kale+leek mixture on top of the mashed roots.  I happened to also want some black beans + paprika (prepared along these lines)–and yes, a poached egg, for a touch of sunshine on this darkest, longest of nights.

6 Responses to “Colcannon”

  1. magpie Says:

    Huh, colcannon with an egg? I love colcannon – with a prodigious amount of butter.

  2. onepot Says:

    Absolutely. Highly recommended.

  3. kathy Says:

    I like your take on colcannon – I do a rather prosaic one with onion and cabbage (which I love). But I’ve gotten more fond of kale too, and will have to try that.

  4. Carrie Says:

    Hmmmm… I keep reading this and keep thinking an Irish co-worker made this one time and brought it to work – I was the only one who would brave tasting it (wimps) – it was delightful. But I swear she called it Colcullen… I hear boggy sometimes, that could have been the problem.

  5. […] in the fridge, as well as the aforepictured bag of el cheapo Tesco potatoes, and thought of the colcannon recipe I’d tagged recently from Onepot’s Blog. Because it sounded a bit posh – black […]

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